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For a rich and tasty soup, you need fresh ingredients. Here’s what you’ll use: - 1 medium onion, chopped - 3 cloves garlic, minced - Fresh basil leaves for garnish These fresh items bring life to your soup. The onion adds sweetness, while garlic gives a nice kick. Basil, of course, is the star herb. It gives that lovely aroma and flavor. You might have some of these items at home. Here’s a quick list: - 2 tablespoons olive oil - 2 cans (14 oz each) diced tomatoes, undrained - 3 cups vegetable broth - 1 teaspoon sugar - 1 teaspoon dried basil (or 1 tablespoon fresh basil, chopped) - Salt and pepper to taste These pantry staples work together to create a base for your soup. The diced tomatoes add acidity, while vegetable broth gives it depth. Sugar balances the flavors perfectly. Want to make your soup even better? Try these optional garnishes and add-ins: - 1 cup heavy cream or coconut cream for a dairy-free option Heavy cream makes the soup creamy and rich. Coconut cream is a great choice for a dairy-free option. You can also sprinkle more fresh basil on top for added flavor. Start by gathering your ingredients. You will need: - 2 tablespoons olive oil - 1 medium onion, chopped - 3 cloves garlic, minced - 2 cans (14 oz each) diced tomatoes, undrained - 3 cups vegetable broth - 1 teaspoon sugar - 1 teaspoon dried basil (or 1 tablespoon fresh basil, chopped) - 1 cup heavy cream or coconut cream for a dairy-free option - Salt and pepper to taste - Fresh basil leaves for garnish Next, chop the onion and mince the garlic. This helps build the soup’s flavor. In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes. You want the onion to turn soft and clear. Then, add the minced garlic and cook for 1-2 minutes. You’ll know it’s ready when you smell the garlic. Now, stir in the diced tomatoes, vegetable broth, sugar, and dried basil. This mix is where the magic happens. Bring it to a gentle boil. Once boiling, reduce the heat and let it simmer for 15-20 minutes. This allows the flavors to blend well. After simmering, it’s time to blend. Use an immersion blender to blend the soup until it’s smooth. If you don’t have one, you can carefully transfer the soup in batches to a countertop blender. Blend until it’s nice and creamy. Return the blended soup to the pot. Now, stir in the heavy cream or coconut cream. Heat it through, then taste. Add salt and pepper to your liking. Your creamy tomato basil soup is almost ready! To get the best flavor in your creamy tomato basil soup, start with fresh ingredients. Use ripe tomatoes if you can. Fresh basil adds a bright touch. Do not skip the sugar; it balances the acidity of the tomatoes. Olive oil is key for a rich taste. Sauté the onions and garlic until soft. This step builds a great base. One common mistake is overcooking the garlic. It should be fragrant but not brown. This can make your soup bitter. Another mistake is not blending long enough. You want a smooth, creamy texture. Don't forget to taste as you cook. This way, you can adjust the salt and pepper. If you want a thicker soup, there are a few tricks. First, add more heavy cream. This makes it richer and creamier. Another option is to blend in some cooked potatoes. They add body without changing the flavor. You can also simmer the soup longer. This reduces liquid and thickens it naturally. For even more creaminess, try adding a little cornstarch mixed with water. For the full recipe, you can check out the complete guide. {{image_2}} You can easily make this soup vegan. Simply swap heavy cream for coconut cream. Coconut cream adds a rich taste and texture. It blends well with the tomatoes and basil. You can also use almond milk or cashew cream for a lighter option. Both options keep the soup creamy and delicious. This creamy tomato basil soup is naturally gluten-free. Use canned tomatoes and vegetable broth that are labeled gluten-free. Check the labels to avoid hidden gluten in processed foods. You can enjoy this soup without any worries about gluten. You can add more flavor to your soup with spices and veggies. Try adding red pepper flakes for heat. A pinch of smoked paprika gives a nice depth. You can also add chopped carrots or bell peppers while cooking the onions. These veggies add sweetness and texture. Fresh herbs like thyme or oregano can also boost the flavor. Feel free to experiment and find what you love! To keep your creamy tomato basil soup fresh, let it cool first. Once cool, transfer it to an airtight container. This method helps to keep the flavors intact. Store the container in your fridge. It will stay good for about 3 to 4 days. Make sure to label it with the date. This way, you won’t forget when you made it! If you want to save some soup for later, freezing works great. Use the same airtight container or freezer-safe bags. Pour the soup into the bag, leaving some space for expansion. Seal it tightly and label it with the date. You can freeze the soup for up to 3 months. When you're ready to eat, just thaw it in the fridge overnight. When it's time to enjoy your soup again, heat it gently. Pour the soup into a pot and warm it over low heat. Stir it often to prevent sticking. If the soup seems thick after freezing, add a splash of broth or water. This will restore its creamy texture. You can also microwave it, but do so in short bursts. Stir in between to heat it evenly. Enjoy your delicious soup again! You can use coconut cream as a great alternative. It adds silkiness to the soup. You can also try half-and-half for a lighter option. If you need a dairy-free choice, almond milk can work too, but it may change the flavor slightly. Yes, you can use fresh tomatoes! For the best taste, use ripe tomatoes. Peel and chop about 6 cups of fresh tomatoes. You may need to adjust cooking time since fresh tomatoes have more water than canned ones. The soup lasts about 4 to 5 days in the fridge. Store it in an airtight container. Make sure it cools down before you put it in the fridge. Yes, this soup freezes well. Pour it into freezer-safe containers. It can last up to 3 months in the freezer. To reheat, thaw overnight in the fridge and warm it on the stove. You can add a pinch of red pepper flakes for some heat. A splash of balsamic vinegar helps brighten the flavors. Fresh herbs like thyme or oregano can also enhance the taste. Yes! You can sauté the onion and garlic in vegetable broth instead of oil. This method is perfect for a lighter soup. Just be sure to stir often to avoid sticking. Absolutely! Just add all the ingredients to the slow cooker. Cook on low for about 6 hours or on high for 3 hours. Blend the soup before adding the cream at the end. The soup is ready when the onions are soft and flavors combine well. It should smell amazing! The tomatoes break down, and the mixture thickens slightly. Yes, you can prepare the soup a day ahead. Simply reheat it before serving. This allows all the flavors to blend even more. Enjoy the convenience of a make-ahead meal! You can check the full recipe for a detailed list of ingredients and instructions. In this post, we explored how to make delicious creamy tomato basil soup. We covered fresh ingredients, pantry staples, and fun garnishes. You learned step-by-step how to prepare, cook, and blend the soup. Tips and tricks helped you avoid common mistakes and achieve better flavor. We even discussed variations, storage, and answered key FAQs. With these insights, you can create a perfect bowl of soup that suits your taste! Enjoy every spoonful!

Creamy Tomato Basil Soup

Warm up with this delicious creamy tomato basil soup that's bursting with flavor! In just 35 minutes, you can create a comforting dish using simple ingredients like tomatoes, garlic, and fresh basil, finished with a touch of cream for richness. Perfect for cozy evenings or a quick lunch! Don't miss out on this creamy tomato basil bliss; click through to explore the full recipe and bring a taste of warmth to your kitchen!
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Ingredients
  

2 tablespoons olive oil

1 medium onion, chopped

3 cloves garlic, minced

2 cans (14 oz each) diced tomatoes, undrained

3 cups vegetable broth

1 teaspoon sugar

1 teaspoon dried basil (or 1 tablespoon fresh basil, chopped)

1 cup heavy cream or coconut cream for a dairy-free option

Salt and pepper to taste

Fresh basil leaves for garnish

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

    Add the minced garlic and cook for another 1-2 minutes, until fragrant.

      Stir in the diced tomatoes (with their juices), vegetable broth, sugar, and dried basil. Bring the mixture to a gentle boil.

        Reduce the heat and let it simmer for 15-20 minutes to allow the flavors to meld.

          Using an immersion blender, carefully blend the soup until smooth. If you don’t have an immersion blender, transfer the soup in batches to a countertop blender, blending until smooth.

            Return the blended soup to the pot and stir in the heavy cream or coconut cream. Heat through, then season with salt and pepper to taste.

              Serve hot, garnished with fresh basil leaves.

                Prep Time: 10 min | Total Time: 35 min | Servings: 4